Silvercrest SV 120 A1 Instrucciones De Uso página 68

3) Press the
sucks the air out of the bag . As soon as all the air is sucked out, the green
control lamp z goes out and the red control lamp w lights up . The appliance
now seals the bag .
4) If both control lamps w/z have gone out, you can open the lid by pressing
the lid catch 8 and flipping the lid 1 upwards . Remove the vacuum-sealed
bag .
NOTE
► You can stop the vacuuming process at any time by pressing the
at any time . The green control lamp z will then go off . Press the
button t again to resume the extraction process .
If the appliance has already switched to the sealing process and the red
control lamp q is lit, the process can be stopped with the
The appliance then stops the sealing process .
► Once you have sealed 5 bags in a row, allow the appliance to cool down
for about 1 minute .
During this cool-down phase, you cannot start the appliance . After the
cool-down phase, you can use the appliance as normal .
TIP – "SOUS-VIDE COOKING"
► As the supplied film is suitable for temperatures between -20°C and
+110°C, it can be used for the so-called "sous-vide" cooking process
(vacuum cooking) .
"Sous-vide" is French and means "under vacuum" .
In vacuum cooking, the food (usually fish or meat, but vegetables can
also be used) is vacuum-sealed in a bag and then cooked in water or steam
cooked at a relatively low temperature (50 to 90 C) . The advantage of this is
that volatile flavours or aroma are not lost during cooking . The food does not
dry out and the vitamins and flavours are preserved . Herbs or spices that are
vacuum-sealed in the bag with the food give off a more intense flavour .
SV 120 A1
button t . The green control lamp z lights up and the appliance
button t
button r .
GB │ MT │ 65 ■